"00" Flour

Durum wheat semolina #605 is strong (W > 350micron) and rich in protein (>14%), with a high hydration capacity (> 70%). Its high quality and quantity of gluten are ideal for long proofing and for the production of pizza, crispy bread, and buns, with extensive sponginess.

During bread-making, a dense, elastic, and resistant gluten shield is formed that retains the carbon dioxide released during fermentation and allows the dough to increase in volume while remaining compact, homogeneous, and easy to work.

• Excellent for desserts with a long rising time, such as brioches, panettone and other baked goods
• Ideal for bread because if you add it to a dough made with reground durum wheat semolina, the bread will rise perfectly
• Ideal for pizza because it is excellent for a long, slow fermentation, as Neopolitan tradition dictates